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Moroccan Couscous Chickpea Salad

Moroccan Couscous Chickpea Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Salad, Side Dish
Cuisine: Vegetarian
Ingredients Method Notes

Ingredients
  

  • 1 cup (180 g) couscous
  • 1 cup (240 ml) boiling water or vegetable broth
  • 1 can (15 ounces or 400 g) chickpeas drained and rinsed
  • 1 large  carrot grated
  • 1/2 English  cucumber diced
  • 1/4 red  onion finely diced
  • 1/3 cup (45 g) dried cranberries or raisins
  • 1/3 cup (35 g) sliced almonds toasted
  • 1/2 cup  chopped fresh parsley plus extra for serving
Spiced dressing
  • 3 tablespoons  olive oil
  • 3 tablespoons  fresh lemon juice
  • 1 small  garlic clove minced
  • 1 teaspoon  ground cumin
  • 1/2 teaspoon  ground coriander
  • 1/2 teaspoon  ground cinnamon
  • 1/2 teaspoon  ground turmeric
  • 1 teaspoon  maple syrup
  • 3/4 teaspoon  salt
  • Black pepper, to taste

Method
 

  1. Place the couscous in a heatproof bowl with a pinch of salt. Pour over the boiling water or broth, cover and let sit for 5 minutes. Fluff with a fork
  2. Warm the olive oil in a small pan over low heat. Add the garlic, cumin, coriander, cinnamon and turmeric and stir for 30 seconds.
  3. Remove from the heat and stir in the lemon juice, maple syrup, salt and pepper.
  4. Toast the almonds in a dry pan until golden.
  5. Add the chickpeas, carrot, cucumber, red onion, cranberries and parsley to the couscous.
  6. Pour the dressing over the salad and toss gently with a fork.
  7. Fold in the almonds and serve with grilled flatbread and hummus.

Notes

Vegan. Contains gluten (couscous and flatbread). Serve warm or cold.